Royal icing can act as an icing for cakes, as a decorative medium or as a glue. All you need is egg white and icing sugar – go by feel in terms of how thin or thick you want the icing.
- Beat egg white in a machine with a whisk (or by hand) until it becomes ‘white’
- Add sieved icing sugar until you get the consistency you desire
For a thinner icing, work on 1/2 an egg white to 100 grams of icing sugar eg. to ‘flood’ or fill in the filigree spaces as pictured below:
Chef Tim mentioned that adding a touch of blue food colouring prevents the icing from turning yellow (that’s if your eggs aren’t super fresh).